For any serious home cook, the sharpening angle is the most critical factor that dictates a knife’s performance. Whether you own a complete kitchen knife sets or a single high-quality chef’s knife, knowing the correct angle is the difference between achieving a truly razor-sharp edge and merely dulling your blade faster.
The answer is not a single number, but a dynamic balance, influenced by the steel, the construction, and the manufacturer’s engineering goal. For German-engineered cutlery from brands like Klaus Meyer, which combine high-carbon steel toughness with Japanese-style sharpness, the optimal angle requires precision and consistency.
The Critical Trade-Off: Sharpness vs. Durability
The sharpening angle refers to the degree of the edge on one side of the blade. A standard Western knife with a 20° angle on each side has a total edge geometry of 40°
The basic physics of the edge is defined by a critical trade-off:
l Narrow Angle (e.g.,15°): The edge is thin and acute.5 This angle cuts with supreme ease, resulting in phenomenal sharpness. However, the thinner edge is less resistant to chipping and rolling (durability).
l Wide Angle (e.g., 20°): The edge is thicker and more robust. This angle provides exceptional durability and resistance to damage, making it great for chopping tough foods, but it requires more force to cut (sharpness).
A best kitchen knife set strives to find the perfect compromise between these two extremes.
Western vs. Eastern: The Standard Angles
Historically, the cutlery world has been divided into two primary camps, each with a standard angle:
1. The Western Standard:20° Per Side
This angle is historically associated with heavy-duty, robust German and American-style knives. The40° total edge is designed to withstand the vigorous, heavy-handed chopping techniques common in classic European kitchens. This angle provides tremendous confidence that the blade will not chip, but it sacrifices a degree of sharpness.
2. The Eastern Standard:10°-15° Per Side
Japanese blades, often made of harder steel, use a significantly shallower angle—sometimes as low as 10° or 12° per side 20°-24° total). This angle results in an almost effortlessly sharp edge, favored for the precision and delicate cuts required in Japanese cuisine. However, this edge is more prone to chipping and requires meticulous care and handling.
The Optimal Klaus Meyer Edge: Finding the 15°-17° Angle
When choosing a kitchen knife sets, you want the sharpness of a Japanese knife without losing the durability of a German blade. This is precisely why Klaus Meyer has engineered their German steel knives to a hybrid, high-performance angle of 15°-17°per side.
This range provides the ideal balance for a versatile home chef: it is noticeably sharper than the standard 20° edge, yet the high quality of the German steel ensures it holds up well to typical kitchen demands. To maintain this superior performance on a whetstone, consistent angle management is essential.
Here are three practical techniques for finding and maintaining this optimal 15°-17° angle:
1. The Visual Estimation Method
l Hold the knife perpendicular to the whetstone 90°.
l Half of that angle is45°.
l Half of that angle is 22.5°.
l The 15°-17° angle is slightly less than 20° and approximately one-third of the 45° angle. Use your hands to visualize the angle, then gently lower the spine of the knife until you feel the cutting edge rest perfectly flat on the stone.
2. The Sharpie Test
This is the most accurate method for verifying your angle:
l Color the entire existing edge bevel of your Klaus Meyer blade with a marker (Sharpie).
l Take a stroke on the whetstone.
l Check the knife. If your angle is correct, the marker ink will be removed evenly across the entire bevel. If ink remains only on the spine side of the bevel, your angle is too low. If ink remains only on the extreme edge, your angle is too high. Adjust and repeat until the ink is removed consistently.
3. The Body Movement Technique
Once the angle is found, you must hold it throughout the stroke. The best way to maintain consistency is to lock your wrist and keep your elbow still. The sweeping motion of the knife across the stone should be driven by the movement of your whole torso and arm, not your wrist. This body-driven movement ensures the 15°-17° angle remains stable from the heel to the tip of the blade.
The Angle and Honing
Remember that this precise angle is not just for sharpening your kitchen knife sets on a stone; it is also the angle you must use when honing. The steel rod in your block is designed to realign the 15°-17° edge, but if you approach the rod at a wider 20° angle, you will only dull the knife by folding the precise edge.
Choosing the right angle is the mark of a careful craftsman. When you invest in a best kitchen knife set engineered for excellence, such as those from Klaus Meyer, taking the time to master the 15°-17° angle ensures that the lifetime of performance built into the German steel is consistently realized in your kitchen.